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Holiday Dessert Recipe Book ’ Tis the Season for Making Memories Sweeter!

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Holiday Dessert Recipe Book ’ Tis the Season for Making Memories Sweeter! HUDSONVILLE ICE CREAM’S HOLIDAY DESSERT RECIPE BOOK ’ TIS THE SEASON FOR MAKING MEMORIES SWEETER! Here at Hudsonville, we’re about more than ice cream—we’re about making all of life’s moments a little sweeter. To spread some holiday cheer and celebrate the most wonderful time of the year, we teamed up with some friends who share our love of making delicious desserts and created a holiday cookbook filled with festive and flavorful recipes you can try at home. With more than 15 desserts to choose from, we hope you find new ways to sprinkle even more joy into your holiday traditions! So, deck the halls, don your favorite holiday sweater and make the season merry. After all, life is even sweeter when you’re making memories with the people you love. HAPPY HOLIDAYS FROM OUR FAMILY TO YOURS! – The Hudsonville Ice Cream Team TABLE OF CONTENTS Dairy Free Mini Walnut Apple Pie ................... 4 Chocolate Peppermint Stick Ice Cream Cake ........................................................ 6 Holiday Ice Cream Bars ........................................ 8 Peppermint Ice Cream Pie ................................. 10 Gingerbread Brownie Sundae with Molasses Drizzle ........................................... 12 ’Tis The Season Skillet Cookie ..........................14 Peppermint Mocha Affogato ............................. 16 Brownie Bottom Peppermint Ice Cream Bars ........................................................ 18 Dairy Free Mint Chocolate Brownies ............ 20 Chocolate Peppermint Ice Cream Sandwiches ........................................ 22 Peppermint Bark Ice Cream Cheesecake ... 24 Chocolate Peppermint Ice Cream Cake ...... 26 Peppermint Ice Cream Sandwiches .............. 28 Dairy Free Frozen Hot Chocolate .................. 30 Ice Cream Yuletide Log Cake ........................... 32 Dairy Free Mint Fudge Shake .......................... 34 Peppermint Marshmallow Ice Cream Pie .......................................................... 36 4 Created by: ANNA BAUN of A Lily Love Affair This year will be the first year Shawn and I will serve an entirely vegan holiday meal for our family. I wanted a dessert option that would win over both vegan and non-vegan family and friends alike. And boy are these mini vegan apple pies a crowd pleaser! For even more added goodness, I topped these mini pies with a generous scoop of Hudsonville Ice Cream’s Dairy Free Caramel Cookie Dough. MINI WALNUT APPLE PIE SERVES 6 DAIRY FREE DAIRY DIRECTIONS: Pie Crust: 1. In a large mixing bowl, mix flour, sugar and salt. Add cubed vegan butter and mix well with hands or mixer. Slowly add cold water while continuing to knead until the dough clumps together. 2. Divide the dough mixture in half and shape each half into a large ball. Wrap in a cling film and allow to cool in the refrigerator for a half hour or more. Cinnamon Apple Filling: 1. Peel and core the apples, slice into small cubes or slices. 2. In a large bowl, gently mix filling ingredients. Set aside. INGREDIENTS: Pie Crust: 3. On a flat surface, coat lightly with flour and roll out one 2 1/2 cups flour of the two dough balls to about 1/8 inch thickness. 3 tablespoons sugar 4. Using a 4.5 inch cookie cutter, cut out 6 pie circles. (you can also use coconut sugar) 5. Gently place each circle pie crust in each cavity of a 1 cup vegan butter greased muffin tin and gently press the dough down and around the sides of each cavity. 4 tablespoons cold water 6. Evenly distribute the apple pie filling and chopped 1 teaspoon salt walnuts in each cavity of the muffin tin. Cinnamon Apple Filling: 7. Remove the other dough ball from the fridge. 2 1/2 cups thinly sliced or cubed, peeled apples 8. On a flat surface, coat lightly with flour and roll out the (about 6 medium) dough ball to about 1/8 inch thickness. 3 teaspoons cinnamon 9. Cut out your designs for the tops of each pie and place them strategically on top. Lightly cover the muffin 1 tablespoon lemon juice tin with foil. 2 tablespoons cornstarch 10. Bake at 425 degrees for 40 minutes or until pie crust 1/4 cup sugar is lightly golden brown and the filling is bubbling. NOTE: I recommend turning the muffin tin in the oven at the 20 1/8 teaspoon nutmeg minute mark to ensure each pie is browned evenly. 1/2 cup walnuts, chopped 11. At the 40 minute mark, remove the muffin tin from the oven and remove foil. Place the muffin tin back in the oven for 5 minutes, or until tops are lightly golden brown. 12. Allow the pie to cool before gently removing. 13. Top with your favorite Dairy Free Hudsonville Ice Cream flavor and enjoy! 6 Created by: SARAH BATES of The Chef Next Door When my sons were very young, we started a tradition with my parents to have a fun and festive Christmas Eve celebration. Instead of fixing a big dinner, we each pick a few of our favorite appetizers and make a big spread to snack on all night long. We watch our favorite holiday movies, play board games and enjoy each other’s company. A few years back, I decided to add to our tradition and surprise everyone with a special new recipe for dessert. This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and adored by the whole family. It tastes like Christmas and is beautiful, too! CHOCOLATE PEPPERMINT STICK ICE CREAM CAKE SERVES 12 DIRECTIONS: 1. Preheat the oven to 350 degrees Fahrenheit. 2. In a food processor, finely process the cookies. Slowly drizzle in the melted butter and the peppermint extract, and process until the crumbs are completely moistened. Press the crumb mixture firmly onto the bottom of a 9 inch springform pan. Bake for 12–15 minutes, until the crust is set. Place the pan on a cooling rack and allow the crust to cool completely. While the crust is cooling, set the ice cream on the counter to soften. 3. Place the ice cream in a large bowl and mix it until smooth and no lumps remain. Spoon the ice cream INGREDIENTS: into the crust and spread evenly. Freeze until firm, 1 9 ounce package chocolate about 4 hours. wafer cookies 4. In a small saucepan, warm the cream over low heat 1/2 cup (1 stick) unsalted until hot but not boiling. Add in the chopped chocolate butter, melted and allow to set for 5 minutes. Stir until smooth, then 1 teaspoon peppermint extract allow to cool slightly. Hudsonville’s Limited Edition 5. Pour the cooled ganache over the ice cream cake, Peppermint Stick ice cream carefully spreading it out evenly and to the edges with an offset spatula. Sprinkle with the chopped peppermint 1/2 cup whipping cream candies. Return the cake to the freezer and allow to 4 ounces semisweet freeze completely, at least 4 hours. chocolate, chopped 6. When ready to serve, release the sides of the 12 hard peppermint candies, springform pan and transfer the cake to a platter. chopped into pieces Cut into 12 pieces and serve immediately. Freeze any leftovers in an airtight container for up to one week. 8 Created by: KIT GRAHAM of The Kittchen I love how the holidays bring people together, and I love how holiday gatherings are so food-focused. My holiday ice cream bars are a festive no-bake treat. You can use your favorite cookie cutters to make winter- themed shapes. These are easily customizable, so you can also easily make heart-shaped ice cream bars for Valentine’s Day! HOLIDAY ICE CREAM BARS SERVES 10–12 DIRECTIONS: 1. To make this no-bake dessert, find a baking sheet that will fit in your freezer, line it with foil and add some sprinkles. 2. Spread a layer of melted white chocolate on the baking sheet, and arrange your favorite cookie cutters on top. 3. Fill the cookie cutters with ice cream. 4. Return to the freezer for 2 hours. 5. Remove the ice cream from the cookie cutters and add the popsicle sticks. Keep in the freezer until you INGREDIENTS: are ready to serve. Hudsonville’s Limited Edition Peppermint Stick ice cream Sprinkles White chocolate melts 10 Created by: SAMANTHA KRAMER of Gold Coast Girl I love to entertain, especially during the holiday season. It’s an easy excuse to dress up and break out all the festive décor and treats. We usually host a few gatherings for friends and family, and this peppermint ice cream pie is always a big hit. It’s not only extremely festive, but oh so delicious. It’s super easy to make and the perfect addition to any gathering you might be planning this holiday season. PEPPERMINT ICE CREAM PIE SERVES 8 DIRECTIONS: 1. Remove your Peppermint Stick ice cream from the freezer and let it sit on the counter for 15–20 minutes. Then, place the entire carton in a metal bowl and stir until smooth. 2. Transfer the softened ice cream into the cookie pie crust and smooth out with a spatula. Cover with tinfoil and place in the freezer for a half hour. 3. Remove the pie from the freezer and evenly spread the whipped cream over the ice cream. Use a spatula to get it nice and smooth. Cover again with tinfoil and place in the freezer overnight. INGREDIENTS: 4. Crush the peppermints and/or candy canes by 1 chocolate cookie pie crust placing them in a plastic bag and pounding them with (found in the baking section of either a rolling pin or meat pounder. The smaller the most grocery stores) pieces, the better. Hudsonville’s Limited Edition 5. The next day, distribute the crushed peppermints Peppermint Stick ice cream, evenly across the pie. softened 6. Cover with tinfoil and place back in the freezer until 1 can whipped cream ready to serve.
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